Gluten Free Cranberry Orange Scones

These Gluten Free Cranberry Orange Scones will blow you away! They are a perfect on the go breakfast or morning snack. Vegan Option.

I've mentioned about 1,000 times that my kids are picky eaters.

I blame myself, and not just my parenting. You see - I am a VERY picky eater too.

I'm sure this has influenced my tolerance for their pickiness.

When all three of them love something, I get excited.

Today's Gluten Free Cranberry Orange Quinoa Scones excite me immensely.

The first time I made them we were in Colorado and I was pregnant with Skye.
Since then, the boys often request them for special occasions.

Obviously they don't classify as a quick, healthy breakfast. But they are the perfect gluten free scone for a holiday brunch.

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5 from 1 vote

Cranberry Orange Quinoa Scones

This rich but absolutely delicious recipe makes 8 full sized scones. If you are serving them as part of a holiday buffet you will want to cut them into 16 pieces rather than 8!

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Breakfast

Cuisine: American

Servings: 8

Calories: 376kcal

Author: Wendy Polisi

Ingredients

• 1 cup almond milk chilled or milk of choice
• 1 tablespoon lemon juice
• 1 cup extra fine brown rice flour
• ¾ cup sorghum flour
• ½ cup toasted quinoa flour
• ½ cup potato starch
• ¼ cup tapioca starch
• 1.5 teaspoons xanthan gum
• ⅓ cup coconut palm sugar or sugar of choice
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¼ teaspoons kosher salt
• 1 tablespoon grated orange peel
• ¾ cup Earth Balance chilled
• ¾ cup dried cranberries

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine almond milk and lemon juice. Set aside to curdle.
• In a large bowl sift together brown or white rice flour, sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum, sugar, baking powder, baking soda and salt. 
• Stir in orange peel. Using fingers or a pastry cutter, mix in butter until you have a coarse meal. Stir in cranberries. Mix in milk mixture, ¼ cup at a time, mixing with a fork as you go. 
• Place mixture on a sheet of parchment paper and knead briefly. Form into a round, about an inch thick. Cut into 8 pieces.
• Transfer pieces to parchment lined baking sheet. Bake for about 25 minutes. Remove from oven and allow to sit on the baking sheet for another 10 minutes. Serve warm.

Notes

 Note: Toasting quinoa flour brings out its nutty flavor, and helps eliminate the strong odor. To toast it, line a rimmed baking sheet with parchment paper. Spread quinoa flour to no more than ¼ inch thick. Place in a 220 degree oven and toast for 90 minutes. Store in an airtight container in the refrigerator or freezer.

If you aren't gluten free,  sift together 2 ½ cups all purpose flour, ½ cup quinoa flour, sugar, baking powder, baking soda and salt.

Nutrition

Calories: 376kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 286mg | Potassium: 354mg | Fiber: 3g | Sugar: 12g | Vitamin A: 810IU | Vitamin C: 1.1mg | Calcium: 115mg | Iron: 1.4mg